200ggreek style yogurtyou can use the low fat version if you prefer
4sprigs of fresh mint
Place a large frying pan over a medium heat. Add the lamb mince (250g), spinach (100g), ground cumin (½ tsp) and ground coriander (¼ tsp) and cook until the lamb is cooked through and the spinach has wilted. Break up the lamb as it cooks.
Remove the lamb and spinach from the heat and place it in a large bowl. Crumble in the feta cheese (30g) and season with salt and mix well.
Pre-heat your oven to 200°C/180°C fan.
Cut the filo pastry into squares approx. 9cmx9cm (I cut each sheet of the filo pastry I used into 12 pieces).
Melt the butter (1-2 tbsp). Brush a square of filo pastry with butter, add another square and brush with more butter. Add a final square and then brush with butter around the edges. Place a heaped teaspoon of the lamb mixture into the middle and bring the corners together to make a parcel. Pinch the top together to help it hold its shape.
Repeat until you have used all of your filling (approx. 25 parcels).
Line a baking sheet with baking parchment and place the parcels onto the tray. Bake for 15 minutes, until the pastry is crisp and golden brown in colour.
While the parcels are cooking make the mint yogurt dip. Start by putting the greek yogurt (200g) in a bowl. Remove the mint leaves from their stalks and finely chop the leaves. Mix these into the yogurt along with the paprika (¼ tsp) and some salt (add a little, have a taste and then add more if needed).
Once the lamb filo parcels are cooked, remove them from the oven and either serve them immediately as a hot snack, or leave them to cool and serve them cold (they’re great either way!).
If you have any filo pastry leftover wrap it tightly in clingfilm to stop it from drying out.